President Nikos Christodoulides is meeting with key figures in the halloumi cheese industry to address new EU regulations, safeguard halloumi’s PDO status, and ensure quality. The meeting aims to maintain the cultural and economic importance of halloumi for Cyprus.
The authenticity of Halloumi cheese is under threat due to the use of powdered milk, which has gone undetected in production tests. This poses a risk to the cheese’s Protected Designation of Origin status, as conflicting reports and a lack of checks exacerbate the issue.
🧀🐑 The Minister of Agriculture, Petros Xenophon, confirmed that the PDO Halloumi folder will be implemented as approved. If the EU does not grant a fiveyear transitional period, the quota for goat and sheep milk in halloumi cheese production will have to increase to 51% by 2024. Opposition from cheese makers and cattle farmers has arisen, while the Cyprus Goat and Sheep Farmers’ Association called for a comprehensive proposal. Halloumi PDO Cyprus Agriculture
